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大蒜营养丰富,主要含有大蒜素、糖、脂肪、蛋白质、氨基酸、B族维生素、维生素C和多种无机盐。大蒜素是一种广谱的植物杀菌素,对很多细菌都有强烈的杀灭作用。经实验观察证实,只要用2％大蒜水溶液,可在5分钟内杀死各种杆菌。将大蒜放在口腔内咀嚼3—5分钟后,口腔内的微生物几乎全被杀灭。大蒜素的含量以紫皮蒜和独头蒜为最高,但大蒜素耐热性甚差,炒菜加热后可全部被破坏。所以用大蒜治病时不宜熟
Garlic rich in nutrients, mainly contains allicin, sugar, fat, protein, amino acids, B vitamins, vitamin C and a variety of inorganic salts. Allicin is a broad-spectrum phytoncide that has a strong killing effect on many bacteria. The experimental observation confirmed that as long as 2% garlic aqueous solution, can kill a variety of bacilli within 5 minutes. Put the garlic in the mouth for 3-5 minutes after chewing, almost all the oral microorganisms are killed. The content of allicin to purple garlic and garlic alone is the highest, but allicin is very poor heat resistance, cooking can be completely destroyed after heating. Therefore, when cured with garlic should not be cooked